Recipe for a Banting friendly Bowl – Asian-flavoured pork fillet served over cauliflower rice and Swiss chard
150g pork fillet – cut into cubes (1cm)
1/2 tbsp soy sauce
1/2 tbsp sesame oil
1/4 tbsp sesame seeds
1/2 clove garlic – peel & grate finely
1/4 chilli (optional) – slice finely
1 egg (from your pantry)
2 spring onions – trim off ends
50g Swiss chard – remove stalks, cut into strips
1/2 sheet nori – cut into 2cm strips
1/4 cauliflower – grate (coarse side)
3g fresh coriander – remove stalks
10g bean sprouts
olive oil (from your pantry)
salt & black pepper (from your pantry)
Preparation: Prepare all ingredients as indicated above. Boil the kettle.
Lime: Using the fine side of a box grater, grate the peel of the lime to create lime zest, then cut in half and juice. (See “How to zest a lime/lemon” video on Daily Dish YouTube channel: Quick Tips Playlist).
Sesame seeds: Place a small pan on high heat and dry toast the sesame seeds until lightly browned – about a minute. Shake the pan often so they don’t burn.
Sauce: Mix these ingredients together in a small bowl – soy sauce, sesame oil, sesame seeds, garlic, lime juice and zest, chilli (optional).
Pork: Place a little olive oil in a large frying pan on medium-high heat. Add the pork cubes. Season with salt and pepper, add ONE-THIRD of the sauce and cook for 4 minutes until cooked through. Transfer to a plate/bowl and set aside.
Spring onion: Using the same pan, cook the spring onion for about 2 minutes. Transfer to a plate/bowl and set aside.
Swiss chard: Using the same pan, cook the Swiss chard for about 1 minute. Transfer to a plate/bowl and set aside.
Cauliflower: Using the same pan, cook the cauliflower in another ONE-THIRD of the sauce for about 2 minutes. Transfer to a plate/bowl and set aside.
Egg: Using the same pan, add a little more olive oil and set the heat to medium. Break the egg and slip into the pan, one at a time. Fry sunny side up for 2 minutes until the white is set and the yolk (yellow part) is still runny. Season with salt and pepper.
Serve the pork and Swiss chard over the cauliflower in a bowl, topped with bean sprouts, spring onion and the fried egg. Tuck the nori strips under the egg. Drizzle over the rest of the sauce and garnish with fresh coriander leaves.
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